Recreate a true American classic at home with our Chicken-Fried Steak recipe! This meatless version of a classic Southern dish is prepared with a rich tahini gravy and served with creamy garlic mashed potatoes.
2 lb yellow-fleshed potatoes, peeled and chopped into 2-inch chunks
4 garlic cloves, whole
1/4 cup olive oil
1/4 cup sour cream
1/2 tsp salt and pepper
2 cups frozen corn, cooked
2 green onions, thinly sliced
Method
Country-Fried Meatless Patty Steaks: Preheat oven to 425°F. Heat oil in large skillet set over medium-high heat; cook frozen patties for 2 to 3 minutes per side or until starting to brown. Transfer to parchment paper–lined baking sheet; bake for 15 to 18 minutes or until internal temperature reaches 165°F. Reserve skillet.
Place tahini paste in bowl; gradually whisk in almond milk until smooth. Whisk in mustard, vinegar, pepper, garlic powder, onion powder, thyme, paprika and salt. Stir mixture into reserved skillet set over medium-high heat; bring to a boil.
Whisk together tamari and cornstarch until smooth; stir into tahini gravy. Boil for 2 to 3 minutes or until thickened. Keep warm.
Mashed Potatoes: Meanwhile, in saucepan of boiling salted water, cook potatoes and garlic for 15 to 20 minutes or until fork-tender. Drain well; return to stovetop over low heat. Add oil and sour cream; mash until smooth. Season with salt and pepper.
Serve patties with mashed potatoes, corn and tahini gravy. Garnish with green onions.
Tips: Alternatively, serve patties with tahini gravy and biscuits.
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